Don't wait until tomatoes come into season to make great tasting gazpacho. I can never get enough of this soup that is filled with veggies that have both cancer-preventive and cancer-fighting activity.
- 2-14.5 ounce cans of diced tomatoes (I
use 1 can of Muir's smoked diced tomatoes and 1 can of plain
small diced tomatoes for a little extra flavor)
- 1/2 cup water
- 2 Tbsp. olive oil (do not
omit - this is needed for flavor and also to maximize the absorption
of all the cancer fighting phytochemicals)
- 1 seedless cucumber, cut into small dice
(about 2 cups, more or less)
- 1/2 yellow sweet pepper, cut into small
dice (about 3/4 cup)
- 1 small onion, cut into small dice (about
- 2-3 medium garlic cloves, minced
- 1/2 jalapeno pepper, seeded and minced
finely (more if your family's tastes permit!)
- 2 Tbsp. red wine vinegar
- 2-3 Tbsp. chopped fresh cilantro, basil,
lemon balm, and chives (I just pick herbs from
my garden, wash, pat dry, and chop them all together)
- Salt and freshly ground pepper to taste
(we don't use much at all)
- Blend 1/2 cup of the tomatoes, water, and olive oil in the blender until pureed.
- Transfer to a medium sized serving bowl and add the remaining ingredients.
- Season w/salt and pepper.
- Cool several hours.
- Serve with a dollop of either low-fat sour cream or low-fat yogurt and another sprinkle of chives.
I served this with a veggie risotto and some fresh fruit for a complete meal. Great on a warm summer evening, but I enjoy eating this soup all year round!